Muffins - Flax Bran

By

BRAN FLAX MUFFINS
High Fiber, Soy Free.
Contributed by: Bob's Red Mill Natural Foods

(Parenthesis indicates ingredients. I used to make a half batch to use up my juice pulp)

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  • 10

Ingredients

  • 15 (10 silicone baking cup muffins)
  • 1-1/2 cups WHOLE WHEAT FLOUR (3/4 Cup)
  • 3/4 cup FLAXSEED MEAL (1/4 Cup + 2 Tbsp)
  • 3/4 cup OAT BRAN CEREAL (1/4 Cup + 2 Tbsp)
  • 1 cup BROWN SUGAR (1/3 Agave Nectar)
  • 2 tsp BAKING SODA (1 tsp)
  • 1 tsp BAKING POWDER (1/2 tsp)
  • 1/2 tsp Salt (1/4 tsp)
  • 2 tsp Cinnamon (1 tsp)
  • 1-1/2 cups finely shredded Carrots (Pulp from 2-3 Carrots)
  • 2 peeled and shredded Apples (pulp from 1 Apple)
  • 1/2 cup NATURAL UNSULPH RAISINS (optional)
  • 1 cup chopped Nuts
  • 3/4 cup Milk (1/4 Cup Almond Milk + 3 Tbsp Plain Green Yogurt)
  • 2 beaten beaten Eggs (1 Egg)
  • 1 tsp Vanilla (1/2 tsp)

Preparation

Step 1

Step 1
Mix together flour, Bob's Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
Step 2
Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.
Step 3
Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20 minutes.

Yield: 15 medium muffins

Notes: *You can also use 1 1/2 cups Unbleached White Flour in place of the Whole Wheat Pastry Flour.

**For a twist on this great recipe- try substituting 3/4 cup Hazelnut Meal in place of the Oat Bran.

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